Make Money by Growing Mushroom

FAO Diversication booklet 7
Make money
b y growing
mushrooms
Diversication booklet number 7
Make money
b y growing
mushrooms
Elaine Marshall and N. G. (Tan) Nair
Rural Infrastructure and Agro-Industries Division

Food and Agriculture Organization of the United Nations
Rome 2009
The views expressed in this publication are those of the author(s)

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FAO 2009
Introduction
Contribution to livelihoods
Purpose of booklet
Mushrooms and sustainable livelihoods

Nutritional value
Medicinal value
Income benets
Livelihood opportunities
Essentials of mushroom cultivation

Life cycle of a mushroom
Growing systems
Key steps in mushroom production
Scale of production
Species selection
Key species and their cultivation methods
Assets required for mushroom cultivation

Natural assets
Social assets
Human assets
Physical assets
Financial assets
Summary
v
vii
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3
3
4
5
7
9
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27
28
30
30
Table of contents
Preface
Acknowledgements
Strategies for successful and sustainable mushroom trade 31

Marketing channels
Marketing strategies
Processing
Organization
Accessing market information
Education, business skills and a willingness to take risks
Diversication options
Sustainable mushroom trade
31
31
33
34
34
34
36
36
Support services to help promote mushrooms

as a source of livelihood
39
Public policy
Technical support and training in cultivation and processing
Business and entrepreneurial skills
Market information
Financial services
Organizational options
Role of advisor
Opportunities and Challenges
39
40
41
41
41
41
42
43
Opportunities
Challenges
43
44
Selected further reading

Sources of further information and support
47
51
Table of contents
Preface
Make money by growing mushrooms
The purpose of the FAO Diversication booklets is to raise awareness and

provide decision support information about opportunities at farm and local
community level to increase the incomes of small-scale farmers.
Each booklet focuses on a farm or non-farm enterprise that can be
integrated into small farms to increase incomes and enhance livelihoods. The
enterprises proled in the FAO Diversication booklets selected are suitable
for smallholder farmers in terms of resource requirements, additional costs,
exposure to risk and complexity. The products or services generated by the
enterprises are suitable for meeting demand on a growing, or already strong,
local market and are not dependent on an export market.
The main target audience for these booklets are people and organizations
that provide advisory, business and technical support services to resourcepoor small-scale farmers and local communities in low- and middle-income
countries. It is hoped that enough information is given to help these support
service providers to consider new income-generating opportunities and how
these might enable small-scale farmers to take action. What are the potential
benets? What are farmer requirements and constraints? What are critical
success factors?
The FAO Diversication booklets are also targeted to policy-makers and
programme managers in government and non-governmental organizations.
What actions might policy-makers take to create enabling environments for
small-scale farmers to diversify into new income-generating activities?
The FAO Diversication booklets are not intended to be technical how
to do it guidelines. Readers will need to seek more information or technical
support, so as to provide farmer advisory and support activities relating to
the introduction of new income-generating activities. To assist in this respect,
each booklet identies additional sources of information, technical support and

website addresses.
A CD has been prepared with a full series of FAO Diversication booklets
and relevant FAO technical guides, together with complementary guides
on market research, nancing, business planning, etc. Copies of the CD are
available on request from FAO. FAO Diversication booklets can also be
downloaded from the FAO Internet site.
If you nd this booklet of value, we would like to hear from you. Tell
your colleagues and friends about it. FAO would welcome suggestions about
possible changes for enhancing our next edition or regarding relevant topics
for other booklets. By sharing your views and ideas with us we can provide
better services to you.
vi
Gratitude is owed to Divine N. Njie, Agro-industries Ofcer and Alexandra

Rttger, Agribusiness Economist, Rural Infrastructure and Agro-industries
Division (AGS), FAO, for providing input, reviews and support to the various
drafts of this booklet. Thanks are also owed to Siobhan Kelly, Agribusiness
and Enterprise Development Ofcer (AGS), FAO, for carefully reviewing the
nal draft version of this booklet.
Acknowledgements for the series

Gratitude is owed to Doyle Baker, Chief, Rural Infrastructure and AgroIndustries Division (AGS), FAO, for his vision, encouragement and constant
support in the development of the FAO Diversication booklet series. Thanks
are also due to Josef Kienzle, Agro-Industries Ofcer, AGS, FAO, for his
patience, commitment, and contributions to the production and post-production
of the series. Clare Bishop-Sambrook, principal editor of the series, provided
technical support and guidance, both during the development and nalization
of the booklets. Martin Hilmi provided both technical and editorial inputs and
managed the post-production phase of the series. Fabio Ricci undertook the
design and layout of the booklets and desktop publishing.
vii
Acknowledgements
Introduction
and temperate zones, including the
Common mushroom (Agaricus),
Shiitake
(Lentinus),
Oyster
(Pleurotus), Straw (Volvariella),
Lions Head or Pom Pom (Hericium),
Ear
(Auricularis),
Ganoderma
(Reishi), Maitake (Grifola frondosa),
Winter (Flammulina), White jelly
(Tremella), Nameko (Pholiota),
and Shaggy Mane mushrooms
(Coprinus). Commercial markets
are dominated by Agaricus bisporus,
Lentinula edodes and Pleurotus spp,
which represent three quarters of
mushrooms cultivated globally.
There are hundreds of identied

species of fungi which, since time
immemorial, have made a signicant
global contribution to human food
and medicine. Some estimate that the
total number of useful fungi dened
as having edible and medicinal value
are over 2 300 species. Although
this contribution has historically
been made through the collection of
wild edible fungi, there is a growing
interest in cultivation to supplement,
or replace, wild harvest. This is a
result of the increased recognition
of the nutritional value of many
species, coupled with the realization
of the income generating potential
of fungi through trade. In addition,
where knowledge about wild fungi
is not passed on within families or
throughout communities, people
have become more reluctant to
wild harvest and prefer to cultivate
mushrooms instead.
Cultivated mushrooms have
now become popular all over the
world. There are over 200 genera of
macrofungi which contain species
of use to people. Twelve species are
commonly grown for food and/or
medicinal purposes, across tropical
Contribution to livelihoods
Mushroom cultivation can help
reduce vulnerability to poverty and
strengthens livelihoods through
the generation of a fast yielding
and nutritious source of food and
a reliable source of income. Since
it does not require access to land,
mushroom cultivation is a viable
and attractive activity for both rural
farmers and peri-urban dwellers.
Small-scale growing does not include
any signicant capital investment:
mushroom substrate can be prepared
from any clean agricultural waste
material, and mushrooms can be

produced in temporary clean shelters.
They can be cultivated on a part-time
basis, and require little maintenance.
Indirectly, mushroom cultivation
also provides opportunities for
improving the sustainability of
small farming systems through the
recycling of organic matter, which
can be used as a growing substrate,
and then returned to the land as
fertilizer.
Through the provision of income
and improved nutrition, successful
cultivation and trade in mushrooms
can strengthen livelihood assets,
which can not only reduce
vulnerability to shocks, but enhance
an individuals and a communitys
capacity to act upon other economic
opportunities.
Purpose of booklet
This booklet highlights the many
opportunities to, and benets of,
increasing food and income security

through incorporating mushroom
into livelihoods strategies. Case
studies of successful outcomes
from growing mushrooms as a
livelihood demonstrate the benets
arising from mushroom production
in terms of income, food security
and consumption of healthy food.
Sources of additional information
and technical support for any followup are identied at the end of the
booklet.
The booklet recognises the
valuable contribution that wild edible
fungi make to the livelihoods of rural
people in both tropical and temperate
zones. However, this booklet does not
focus on wild harvest production, but
it does recognize that the subsequent
processing, packaging and marketing
of mushrooms is similar for both
cultivated and wild harvest types.
Mushrooms
and sustainable livelihoods
food in their own right: they are
often considered to provide a fair
substitute for meat, with at least
a comparable nutritional value to
many vegetables. The consumption
of mushrooms can make a valuable
addition to the often unbalanced diets
of people in developing countries.
Fresh mushrooms have a high water
content, around 90 percent, so drying
them is an effective way to both
prolonge their shelf-life and preserve
their avour and nutrients.
Nutritional value
Mushrooms both add avour to
bland staple foods and are a valuable
Mushroom cultivation can directly

improve
livelihoods
through
economic, nutritional and medicinal
contributions. However, it is essential
to note that some mushrooms are
poisonous and may even be lethal,
thus the need for extra caution in
identifying those species that can be
consumed as food.
FIGURE 1 A comparison of the nutritional index (essential amino acids,

vitamins and minerals) of different foods compared to mushrooms
A comparison of the nutritional index of different foods compared to mushrooms
Nutritional index
60
50
40
30
Mushrooms: between 6 and 31
20
ge
um
be
rs
M
ai
ze
Tu
rn
i
Po ps
ta
to
es
To
m
at
oe
s
C
ar
ro
ts
ba
uc
ab
ut
s
dn
un
an
G
ro
Be
M
ilk
h
ac
n
in
ea
Sp
yb
rk
ef
Be
Po
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hi
ck
en
Type of food
10
Source: FAO. 2004. Wild edible fungi, a global overview of their use and importance to people,
by E. Boa, Non-Wood Forest Products, No.17, Rome.
Mushrooms are a good source of

vitamin B, C and D, including niacin,
riboavin, thiamine, and folate,
and various minerals including
potassium, phosphorus, calcium,
magnesium, iron and copper. They
provide carbohydrates, but are low in
fat and bre, and contain no starch.
Furthermore, edible mushrooms are
an excellent source of high quality
protein (reportedly between 19
percent and 35 percent), and white
button mushrooms contain more
protein than kidney beans. In addition
to all the essential amino acids, some
mushrooms have medicinal benets
of certain polysaccharides, which are
known to boost the immune system.
Medicinal value
Recently, there has been a spectacular
growth in, and commercial activity
associated with, dietary supplements,
functional foods and other products
that are more than just food.
Medicinal fungi have routinely been
used in traditional Chinese medicine.
Today, an estimated six percent of
edible mushrooms are known to
have medicinal properties and can
be found in health tonics, tinctures,
teas, soups and herbal formulas.
Lentinula edodes (shiitake) and
Volvariella volvacea (Chinese or
straw mushroom) are edible fungi
with medicinal properties widely
diffused and cultivated.
FIGURE 2 Production of bioactive compounds from mushrooms

(Photo by N. G. Nair)
CASE STUDY 1
effects. Mushrooms represent a vast

source of yet undiscovered potent
pharmaceutical products and their
biochemistry would merit further
investigation.
Income benets
Mushroom cultivation activities can
play an important role in supporting
the local economy by contributing to
subsistence food security, nutrition,
and medicine; generating additional
employment and income through
local, regional and national trade; and
offering opportunities for processing
enterprises (such as pickling and
drying) (see Case Study 1).
The medicinal properties of

mushrooms depend on several
bioactive compounds and their
bioactivity
depends
on
how
mushrooms are prepared and eaten.
Shiitake are said to have antitumour and antiviral properties and
remove serum cholesterol from the
blood stream. Other species, such
as Pleurotus (oyster), Auricularia
(mu-er), Flammulina (enokitake),
Termella (yin-er) and Grifola
(maitake), all have varying degrees
of immune system boosting, lipidlowering, anti-tumour, microbial
and viral properties, blood pressure
regulating, and other therapeutic
A community mushrooming business in Tanzania
In many parts of Africa, edible fungi are an important food source, but in the Hai district of
Northeastern Tanzania, many community members traditionally perceived mushrooms to be
poisonous. Until a few years ago, oyster mushrooms were considered to be an expensive
luxury food for urban consumers and not of interest to resource poor households. Despite
these initial challenges, a project initiated in May 2005, led by the Horticultural Research
Institute Tengeru and supported by FARM-Africas Maendeleo Agricultural Technology Fund,
has resulted in almost 300 Hai farmers adopting oyster mushroom production in their homes.
The Kilimanjaro highlands were once a thriving banana and coffee growing region, but
with falling world market prices for coffee and unreliable rain in the lowlands, farmers have
struggled to earn an income and produce enough food. Households have become poorer
and malnutrition amongst children has increased. However, Hai farmers became gradually
convinced of the value of cultivating and consuming oyster mushrooms after attending training
and a series of cooking demonstrations held by Horti-Tengeru during 2005. The production
cycle takes about 6 to 12 weeks, and the crop can be cultivated year-round.
The benets of growing and selling mushrooms have enabled farmers to buy livestock (chickens
and goats), pay school fees and household goods, and a number of farmers have invested
in expanding their mushroom production. The benets to the household have also included
improved nutrition. (Consumption of animal protein is low in most households, even those
with livestock.) Oyster mushrooms are rich in protein and provide an affordable alternative.
A number of households have now adopted a recommended preparation of mushroom stew,
which is eaten with rice or a stiff porridge.
CASE STUDY 1
A community mushrooming business in Tanzania

(continued)
Mushroom growing involves all members of the community. Younger group members help
the older people by preparing the substrates (chopping and pasteurisation) and mixing the
spawn collectively. Individuals are then given the spawned bags to take home. Farmer groups
also share use of equipment, such as pasteurisation drums, drying trays or solar driers.
Poverty amongst some group members is also still a constraint as many lack space for
the mushroom growing structures. However, farmers are encouraged to rent rooms and a
revolving fund has been set up to allow them to buy their planting material. The majority paid
back at least half the loan within the rst production cycle.
By mid 2006, one year after the introduction of the crop, growers were selling their mushrooms
to local informal markets and also to hotels and supermarkets in Arusha and Moshi, including
a major supermarket.
Demand for oyster mushrooms in Hai and neighbouring districts currently exceeds supply,
indicating potential for further growth. To maintain demand, mushroom quality, good packaging
and consistent production will have to be sustained. Farmer groups have demonstrated their
innovativeness in nding a variety of ways to improve their products. One group, for example,
has discovered a method for processing quality dry mushroom without using a solar drier,
while an individual farmer processes his mushrooms by pickling.
Farmers are now training others in mushroom production. Recipes including mushroom
stew, soup and samosas have been devised and are prepared during eld days, and the
technologies for processing the mushrooms for sale are also demonstrated. The Hai district
council provides support by funding transport for extension staff to disseminate the mushroom
technologies to farmers not yet involved in the project. For established farmers the next step
is to produce mushrooms on a larger scale and market collectively. With support from HortiTengeru, the farmers groups are gradually being transformed into business units through the
formation and registration of mushroom savings and credit societies, which will be responsible
for the effective marketing of mushroom products for the benet of members.
Source: New Agriculturalist. 2007. A mushroom business in Tanzania.
(http://www.new-ag.info/07/03/focuson/focuson2.php)
Income from mushrooms can supplement cash ow, providing either:

a safety net during critical times, preventing people falling into greater
poverty;
a gap-filling activity which can help spread income and generally make
poverty more bearable through improved nutrition and higher income; or
a stepping stone activity to help make people less poor, or even
permanently lift them out of poverty.
CASE STUDY 2
as lling substrates in containers

and harvesting, are ideally suited
for womens participation. Several
programmes have enhanced womens
empowerement through mushroom
production by giving them the
opportunity to gain farming skills,
nancial independence and selfrespect.
Livelihood opportunities
Trade in cultivated mushrooms
can provide a readily available and
important source of cash income - for
men and women and the old, inrm
and disabled alike (see Case Study 2).
The role played by women in
rural mushroom production can be
very signicant. Certain parts of the
mushroom cultivation process, such
Opportunities for the disabled
One of the best examples of opportunities in mushroom growing for the disabled can
be seen in the recent pioneering programme undertaken by the FAO Regional Ofce
for Asia and the Pacic in the poor Northeastern part of Thailand. The main aim of the
project was to enhance opportunities for rural people with disabilities to become selfreliant and to show their capabilities, allowing them to re-integrate their community and
be active members of society.
Several positive outcomes were achieved through training people with disabilities:
People with disabilities can do almost everything

that is required for establishing a successful
mushroom growing enterprise.
The trainees gained self-satisfaction and self-esteem,

and several became physically stronger.
Trainees with mental disabilities demonstrated

good skills in basic bookkeeping and developing
marketing strategies.
Many trainees became trainers.

Trainees taught mushroom growing techniques
to their family members who support them and
have found mushroom growing to be an important
source of household income.
Source: New Agriculturalist. 2007. A mushroom business in Tanzania.
(http://www.new-ag.info/07/03/focuson/focuson2.php)
Essentials of
mushroom cultivation
Life cycle of a mushroom

The key life cycle stages for fungi
(see Figure 3) are as follows:
Vegetative growth of the
mycelium in the substrate
As spores, released from the gills,
germinate and develop they form
hyphae, which are the main mode
of vegetative growth in fungi.
Collectively, these are referred to as
mycelium, and these feed, grow and
ultimately produce mushrooms (in
most species). Mycelium appears
as microscopic threads similar
in appearance to the mould that
sometimes grows on bread.
Reproductive growth
when the fruit bodies are formed
The appearance of fruiting bodies or
mushroom varies according to the
species, but all have a vertical stalk
(stipe) and a head (pileus or cap).
Fungi come in many shapes, sizes

and colours. Macrofungi is a general
category used for species that have a
visible structure that produces spores,
which are generically referred to as
fruiting bodies. Unlike the leaves
of green plants, which contain
chlorophyll to absorb light energy
for photosynthesis (the process by
which plants convert carbon dioxide
and water into organic chemicals),
mushrooms rely on other plant
material (the substrate) for their food.
Production of spores
by the mushroom fruit bodies
The underside of the cap has gills
or pores from which mushroom
spores are produced. The mushroom
produces several million spores in
its life, and this life cycle is repeated
each time the spores germinate to
form the mycelium.
Growing systems
Cultivated mushrooms are edible
fungi that grow on decaying organic
matter. Mushrooms obtain their
nutrients in three basic ways:
1 Saprobic, growing on dead
organic matter. Saprobic edible
fungi can be wild harvested,
but are most widely valued as
a source of food and medicine
in their cultivated forms. They
need a constant supply of
FIGURE 3 Life cycle of a mushroom
4
Hyphae connect with a tree root to form a
relationship that benets both partners, the fungus
and tree. The fungus provides phosphorus, minerals
and water, the tree provides carbohydrates for the
fungus growth and in some cases reproduce.
FRUITBODY
Spores are carried away from the
underside of the fruitbody by the
wind. If they land in a favourable
site, they germinate to produce
an underground branched web
called a mycelium.
3
YOUNG FRUITBODY
Emerges above ground.
If conditions remain
humid and the fruitbodies
avoid insect attack, they
grow to full size within a
fortnight.
2
SPORES
In the right conditions, a

sexual process occurs,
fruiting structures are
produced, then fruitbodies
develop.
MYCELIA
Two mycelia of opposite mating types fuse.
Source: Adapted from geocities.com by Fabio Ricci.
suitable organic matter to sustain

production and, in the wild,
this can be a limiting factor in
production.
2 Symbiotic, growing in
association with other organisms.
10
The majority of wild edible

fungi species (e.g. chanterelles
- Cantharellus and Amanita
species) are symbiotic and
commonly form mycorrhizas
with trees, where the fungus
helps the tree gather water
3 Pathogenic or parasitic, plant

pathogenic fungi cause diseases
of plants and a small number of
these microfungi are eaten in the
form of infected host material.
CASE STUDY 3
Essentially, mushroom species can be

cultivated in two ways:
Composted substrates: wheat and rice
straw, corn cobs, hay, water hyacinth,
composted manure, and various other
agricultural by-products including
coffee husks and banana leaves (see
Case Study 3);
Woody substrates: logs or sawdust.
Generally, each mushroom species
prefers a particular growing medium,
although some species can grow on a
wide range of materials (see Box 1).
This booklet focuses on cultivating
Utilising water hyacinth as mushroom substrate

in Malawi
Water hyacinth (Eichornia crassipes) is a waterweed present in many of the rivers of Malawi.
It causes serious problems, such as reduced water quality and sh populations, blocked
irrigation and drainage systems, hinders river navigation, and promotes the growth of vectors
of insect-borne diseases and bilharzias. However, it is high in nitrogen.
Several groups of rural women are using water hyacinth as the substrate for growing oyster
mushroom (Pleurotus sajor-caju). They do not require much land and use simple growing
methods. There is an abundant supply of the substrate because the weed regenerates
rapidly. Since most of the materials needed for mushroom growing are obtained locally the
cultivation process is economically viable.
There are plans to grow other types of mushrooms such as Ganoderma lucidum and Agaricus
bisporus. Since the domestic production of mushrooms in Malawi (6.5 metric tonnes/year)
is signicantly lower than that of the annual demand (80 metric tonnes/year), the future for
mushroom cultivation for trade, as a livelihood activity, looks promising.
OXFAM, the United Nations Development Programme (UNDP) and the Ministry of Commerce
and Industry funded The Enterprise Development and Training Agency in Malawi, which
provide training to farmers on mushroom growing as an alternative livelihood strategy.
Source: Mkoka, C. 2003. Malawi turns worlds worst waterweed into a lucrative business.
(http://www.islamonline.net/english/science/2003/09/article03.shtml)
11
from a wider catchment and

delivers nutrients from the soil
that the tree cannot access and
the tree provides the fungus
with essential carbohydrates.
(Detailed and globally
comprehensive recommendations
on the sustainable collection and
management of wild fungi are
provided in FAO, 2004.)
saprobic species. Some mushrooms

- matsutakes and chanterelles - can
also be cultivated by inoculation
of tree roots with species that form
mycorrhizae that then infect the roots,

as with trufes; however this is not
covered by this booklet (see Hall et
al, 1998).
BOX 1 Key mushroom species and their corresponding cultivation medium

Growing Medium
Mushroom Species
Rice straw
Straw (Volvariella), Oyster (Pleurotus),

Common (Agaricus)
Wheat straw
Oyster (Pleurotus), Common (Agaricus),

Straw (Volvariella), Roundhead (Stropharia)
Coffee pulp
Oyster (Pleurotus), Shiitake (Lentinus)
Sawdust
Shiitake (Lentinus), Oyster (Pleurotus), Lions Head

or Pom Pom (Hericium), Ear (Auricularis),
Ganoderma (Reishi), Maitake (Grifola frondosa),
Winter (Flammulina)
Sawdust-straw
Oyster (Pleurotus), Roundhead (Stropharia)
Cotton waste from textile industry
Oyster (Pleurotus), Straw (Volvariella)
Cotton seed hulls
Oyster (Pleurotus), Shiitake (Lentinus)
Logs
Nameko (Pholiota), Shiitake (Lentinus),

White jelly (Tremella)
Sawdust-rice bran
Nameko (Pholiota), Ear (Auricularis), Shaggy Mane

(Coprinus), Winter (Flammulina), Shiitake (Lentinus)
Corncobs
Oyster (Pleurotus), Lions Head

or Pom Pom (Hericium), Shiitake (Lentinus)
Paper
Oyster (Pleurotus), Roundhead (Stropharia)
Horse manure (fresh or composted)
Common (Agaricus)
Molasses waste from sugar industry
Oyster (Pleurotus)
Water hyacinth/Water lily
Oyster (Pleurotus), Straw (Volvariella)
Oil palm waste
Straw (Volvariella)
Bean straw
Oyster (Pleurotus)
Cotton straw
Oyster (Pleurotus)
Cocoa shell waste
Oyster (Pleurotus)
Coir
Oyster (Pleurotus)
Banana leaves
Straw (Volvariella)
Distillers grain waste
Lions Head or Pom Pom (Hericium)
Source: Beetz, A. & Kustudia, M. 2004. Mushroom cultivation and marketing. Horticulture Production
Guide. ATTRA Publication IP 087.
12
1
identifying and cleaning a dedicated
room or building in which
temperature, moisture and sanitary
conditions can be controlled to grow
mushrooms in;
2
choosing a growing medium and
storing the raw ingredients in a clean
place under cover and protected
from rain;
3
pasteurising or sterilizing the
medium and bags in which, or tables
on which, mushrooms will be grown
(to exclude other fungi that would
compete for the same space - once
the selected fungi has colonized
the substrate it can ght off the

competition);
4
seeding the beds with spawn (spores
from mature mushrooms grown on
sterile media);
5
maintaining optimal temperature,
moisture, hygiene and other
conditions for mycelium growth
and fruiting, which is the most
challenging step; adding water to
the substrate to raise the moisture
content since it helps ensure efcient
sterilization;
6
harvesting and eating, or processing,
packaging
and
selling
the
mushrooms;
7
cleaning the facility and beginning
again.
Spawn and inoculation
Mushroom spawn is purchased
from specialist mushroom spawn
producers, and there are several
types or strains of spawn for each
type of mushroom. It is not generally
advisable for mushroom growers to
make their own spawn because of the
care needed to maintain the quality
of spawn in the production process.
13
Key steps in
mushroom production
The basic concept in cultivation
is to start with some mushroom
spores, which grow into mycelium
and expand into a mass sufcient
in volume and stored up energy
to support the nal phase of the
mushroom reproductive cycle, which
is the formation of fruiting bodies or
mushrooms.
The key generic steps in
mushroom production a cycle that
takes between one to three months
from start to nish depending on
species are:
FIGURE 4 Incubation of mushroom spawn under hygienic conditions

FIGURE 5 Bag system for Agaricus bisporus

14
FIGURE 6 Tray system for Agaricus

bisporus (Photo by N. G. Nair)
pasteurised substrate under hygienic

conditions, in an enclosed space, and
mixed thoroughly to ensure that the
mushroom mycelium grows evenly
throughout the substrate.
Farmers with limited resources
can overcome the need to purchase
spawn each time a new crop is put
down by removing a portion of the
substrate colonized by the mushroom
spawn from the new crop and using
it for spawning the following crop.
However, care must be taken to
remove only healthy, uninfected
substrate colonized fully by the
mushroom spawn.
Maintaining suitable growing
conditions
The inoculated substrate is put into
bags, trays, etc. and transferred to
an enclosed and darkened room or
building to incubate for a period
of up to 12 weeks, depending on
the variety of mushroom. If space
is limited, plastic bags can be
suspended in darkened rooms.
Humidity levels are important
for the mycelium to colonise over
the next two weeks, so water needs
to be available, and the temperature
controlled accordingly to the variety
of mushroom. The crop should be
protected from sunlight and strong
winds at all times, which can cause the
mushrooms to dry out. Humidity can
be maintained in the growing room
15
Spawn is produced by inoculating a

pasteurised medium, usually grain,
with the sterile culture (grown from
spores) of a particular mushroom
species.
The cheapest cultivation system
using composted substrate is one
where mushrooms are grown in
plastic bags (which can be sterilized
and re-used with new substrate)
containing substrate or compost, in a
simple building to provide controlled
growing conditions. Bottles can also
be used, and in other indoor low cost
systems wooden trays of different
sizes can be arranged in stacks to
provide a useful cultivating space.
Spawn is added to the sterilized/
by hanging wet rags at several points

around the walls, or watering the
oor. Temperature can be regulated
by a re, (electric if available) and
cooling could be assisted by using
a table fan blowing over a container
of water, and air circulating between
the sacks should help assist with
temperature regulation.
It is essential to maintain hygienic
conditions over the general cropping
area, in order to protect the crop from
contamination.
Harvesting cultivated mushrooms
The transition from fully-grown
mycelium to produce mushroom
fruiting bodies normally requires
a change in the environmental
conditions, such as temperature
decrease and ventilation and
humidity increase. Mushrooms fruit
in breaks or ushes, and the type and
size of mushrooms harvested depend
on the type of mushrooms grown and
market demand.
Mushrooms should be harvested
according to market demand;
for example, there may be a
price premium for small button
mushrooms. Generally mushrooms
are harvested by hand using
sterilized knives to cut the ones that
are ready. Pickers should be trained
to recognise the appropriate stage
for harvesting and be consistent in
when the mushrooms are cropped.
16
Handling such a perishable crop

should be kept to a minimum to
reduce the risk of damage.
Marketing mushrooms
Harvested mushrooms need to be
carefully handled and should be
kept in a container that allows for air
circulation, such as a basket, and care
needs to be taken to prevent bruising.
The baskets containing mushrooms
should be covered to keep ies out
and protected from sunlight, high
temperatures and draughts. High
quality mushrooms that are healthy
and clean fetch the best market
price. Harvested mushrooms should
be taken to market without delay in
order to maintain their freshness and
quality, or stored in a refrigerated
environment or processed.
Getting fresh specimens to market
is considerably difcult, both for wild
fungi and cultivated mushrooms.
The physical appearance of fruiting
bodies is obviously important and
customer preferences must be
observed. Some species discolour
if the gills or cap are damaged and
they must be handled with care.
Depending on the soil where the
fungi grow, some preliminary
cleaning of gills and gaps may be
needed to remove particles. Picking
fruiting bodies at the correct stage of
development is important. As they
mature, some species become woody
Pest and disease management

The basic principle in protecting
the mushroom crop from pests
and diseases is prevention, largely
achieved through good hygiene. As
mushrooms are grown mostly in an
enclosed environment, the risk of
pests and diseases spreading rapidly
within the crop is high, so it is
important to monitor the crop on a
daily basis for incidence of pests and
diseases, to prevent losing at least
some of the crop. It is also important
to sterilize the growing room and the
preparation areas on a regular basis.
If and when pests or diseases
are detected, control measures
should be applied immediately. This
may involve removing infected
mushrooms by carefully picking them
off without spreading the disease,
then applying a pesticide. The type of
pesticide required should be carefully
chosen from a list of registered
chemicals and used strictly in
accordance with the directions given

on the label. Further information
on Integrated Pest Management
is available from the National
Sustainable Agriculture Information
Service (ATTRA) and FAO.
Scale of production
Growing systems should be selected
that are best suited to local conditions
and based on the assets available (see
Box 2). Many species of mushrooms
can be successfully cultivated on a
small-scale, by farmers and other
growers who have limited access
to resources and vulnerable to risk.
It is quite possible for growers to
gradually shift from a low-cost
system to a higher cost production
process, with greater output, when
they have gained sufcient skills and
income.
Large-scale commercial methods
of mushroom cultivation require
signicant nancial investment
to purchase steam sterilizers, and
technical equipment for sterilization
such as auto claves, and often have
BOX 2 Flexibility in selecting a growing system is important

In Zimbabwe, the Chakohwa Voluntary Mothers Group mushroom growing venture
started with white button mushrooms. However, button mushrooms need horse manure
in the substrate, but this was not available in their area so the project switched to oyster
mushrooms that can grow on locally available materials.
Source: Noble, N. 2005. Mushroom growing-a practical guide, Technical Brief,
Practical Action.
17
and much less desirable, while others

rot away.
laboratory
spores.
facilities
to
produce
Species selection
Although there has been a great
amount of research into mushrooms
and their cultivation in temperate
climates, there has unfortunately
been comparatively little on varieties
suitable for tropical climates. Many
commercial mushrooms only fruit
at around 20 C and are therefore
not suitable for tropical regions.

Suitable tropical strains are harder to
obtain, but some commercial strains
can be ordered which fruit at higher
temperatures and local laboratories
which manufacture spore will be
best placed to advise on appropriate
varieties and in providing advice on
best planting practices.
The key factors to consider when
selecting a species to cultivate are
summarized in Box 3.
BOX 3 Factors inuencing the selection of mushroom species

Availability of waste materials to use as a growth medium. Not all mushrooms can
be grown in the same substrate.
Environmental conditions. Different species have different requirements for temperature
and other environmental variables.
Available expertise. Some mushrooms are more difcult to grow than others and, if
there is little available expertise locally, farmers should start with easy species like oyster
(Pleurotus species) which grow on many substrates and are easy for beginners; shiitake
(Lentinus edodes) and maitake (Grifola frondosa) are other possibilities.
Available resources. It is necessary to dentify what necessary equipment (see physical
assets) is needed and/or already available.
Market demand. If producers wish to trade.
Source: Adapted from Beetz, A. & Kustudia, M .2004.Mushroom cultivation and marketing,
Horticultural Production Guide, ATTRA Publication IP 087.
Key species and their cultivation

methods
Detailed in the following pages are a
few species of commonly cultivated
edible mushrooms that are of global
relevance.
18
1 Agaricus bisporus
The white button mushroom is the
most cultivated mushroom in the
world, of particular importance in
temperate regions. It is grown in
composted substrate and is commonly
cultivated in higher technology

systems, requiring a low temperature
of between 14 to 18 oC to provide
optimal fruiting conditions for the

mushroom and for best results in
cultivation. (See Box 4).
BOX 4 Cultivating mushrooms in hot climates examples from Namibia

The most commonly cultivated mushroom is the button mushroom, but as a temperate
species it does not do well in hot climates. In addition, all fungi like moist environments, so
humidity needs to be controlled in drier climates. Button mushrooms could be cultivated in
coastal regions of hot countries and, in Namibia, some have been cultivated in old mine shafts
(avoiding water contaminated by heavy metals or other toxins), where temperatures are low
and humidity is high.
Countries with hot climates lend themselves better to the production of tropical mushrooms,
such as oyster mushroom, which is the second most cultivated mushroom in the world.
Oyster and shiitake mushrooms are better suited to high temperatures, and grow well in
Namibia where humidity can be maintained.
Source: Fuller, B. & Prommer, I .2000. (Eds.) Population-development-environment in Namibia,

Background readings, Interim Report, International Institute for Applied Systems Analysis.
FIGURE 7 Agaricus bisporus

19
FIGURE 8 Pleurotus ostreatus

2 Pleurotus ostreatus
Oyster mushrooms are a good
choice for inexperienced cultivators
because they are easier to grow than
many other species. In addition,
they can become an integral part
of a sustainable agriculture system
utilising organic waste, can be grown
on a small-scale with a moderate
initial investment, and convert high
amounts of substrate to fruiting
bodies thereby increasing potential
protability.
Oyster mushrooms were rst
cultivated on tree logs, and are now
commonly grown on sawdust, wheat
20
or rice straw and a variety of highcellulose waste materials, which has

shortened the fruiting period to about
two months. Cultivation merely
involves placing the sterilized and
inoculated substrate in plastic bags,
and keeping them in the cool and
dark. Once the mycelium has grown
throughout the substrate, openings
are cut through the bag to allow
fruiting bodies to develop.
Nevertheless, they have some
drawbacks. These mushrooms have
a soft and fragile structure; the
shortest shelf-life of any cultivated
mushroom, often displaying bacterial
or fungal contamination within a

day or two of arriving at the market
place. Some people are allergic to
the spores, which are produced in
profusion when the fruiting bodies
start to emerge from growing bags,
requiring at minimum a face mask
to work in production areas (and aircleaning equipment or respirators in
more high technological systems).
3 Lentinus edodes
Shiitake mushrooms are well suited
as a low-input alternative enterprise
because they can also be grown on
a small-scale with a moderate initial
investment. Shiitake are grown

outside on logs, or inside and outside
on compressed sawdust or in bottles
or bags. A cultivation system using
compressed sawdust and bags allows
for a much faster fruiting cycle and
a high level of return, but requires
more skilful management than log
production. The smaller the diameter
of substrate logs, the quicker fruiting
bodies appear, although production
lasts for a shorter time, and the denser
the wood, the longer the production
will last. In the same way as substrate,
logs are inoculated with spawn from
a suitable and locally sourced strain
21
FIGURE 9 Lentinus edodes
and, as the spawn develops and the

mycelium grow throughout the log,
it must be kept shaded, moist, and
out of the wind. When the mycelium
has fully occupied the logs and the
CASE STUDY 4
temperature and humidity are right

for fruiting, the mycelium will initiate
tiny pinheads on the surface of the
log, which will grow into mushrooms
within a few days (see Case Study 4).
Livelihood opportunities in the Republic of Korea
The production of shiitake mushrooms

(Lentinus edodes) provides growers in the
rural economy, in the Republic of Korea,
with an important source of income. The
growers live in areas where oak logs can be
obtained. The majority of the growers do not
own forests and grow the mushroom crop
in agricultural elds under articial shade.
They buy oak logs from timber merchants
or use sawdust imported from China.
Mushroom growing relies on labour from
within the family. Women play an important
role in mushroom cultivation, inoculating
the logs or sawdust, harvesting mushrooms
and drying the harvested mushrooms.
The growers are members of a cooperative,
the Mushroom Growers Club. The marketing
strategy demonstrates the strength coming
from cooperation, using different methods for
fresh and dried mushrooms. Mushrooms for
fresh use are grown near urban consumers,
and farmers situated far from consumers
market their product after drying. The
cooperative also provides farmers with a
loan service, while the government provides
technical support.
Source: Youn,Y. C. 2004. The production of oak mushrooms ( Lentinula elodes) as a source of farmers
income in the Republic of Korea: the case of Cheongyang-Gun, In K. Custers & B. Belcher,eds. Forest
products, livelihoods and conservation: case studies of non-timber forest products systems, Vol.1 Asia,
Centre for International Forestry Research, Indonesia.
(http://www.cifor.cgiar.org/publications/pdf_les/Books/NTFPAsia/Chapter6-Chapter11.pdf)
22
4 Volvariella volvacea
Paddy straw mushroom cultivation is
often integrated with rice production
across much of Southeast Asia,
including Viet Nam. The mushrooms
also grow on substrates in addition
to paddy straw, including rice straw,
cotton waste, dried banana leaves and
oil palm bunch waste, but yields are
lower than with paddy straw, where

cultivation methods are similar to that
of common or oyster mushrooms.
Throughout many rural areas,
including Indonesia and Malaysia,
mushroom growers just leave
thoroughly moistened paddy straw
under trees and wait for mushrooms
to appear.
23
FIGURE 10 Volvariella volvacea
Mushroom cultivation can play

an important role in helping rural
and peri-urban people strengthen
their livelihoods and become less
vulnerable to hunger and poverty.
Their cultivation requires a wide
range of activities suitable for people
with various needs, diverse interests
and specic capabilities. Key
assets or resources associated with
mushroom cultivation are described
below.
Natural assets
Land and climate play a minimal
role in mushroom cultivation and
this feature makes the enterprise
particularly suitable for farmers with
limited land, as well as the landless.
Unlike wild harvested fungi,
grown mushrooms are not subject
to any ecological uncertainties
including habitat health, nor years of
unpredictable production as a result

of late or reduced rains.
Access to sufcient, suitable and
locally-sourced substrate and spores
are key determinants as to whether
mushroom cultivation is likely to be
successful and sustainable or not.
Both rural farmers and peri-urban
cultivators should be able to obtain
agricultural by-products easily and
cheaply to use as substrate; or, for
certain mushroom species, logs or
sawdust to inoculate with spores.
Mushroom spores can be collected
from mature fruiting bodies, but are
commonly purchased from local
production facilities or laboratories.
Mushroom
cultivation
is
compatible with other farming and
horticultural activities (see Box 5).
It can be regarded as a very efcient
system in recycling with no waste
from production to consumption.
BOX 5 Rice farming and mushroom growing

In several countries of the Asia-Pacic region mushroom cultivation is integrated into
rice farming. In China and Viet Nam millions of rice farmers integrate rice farming
and rice straw mushroom cultivation. After rice harvest the straw waste is used as the
substrate for growing Volvariella volvacea. Rice straw can also form a component of
the substrate used for growing other species of mushrooms.
25
Assets required for

mushroom cultivation
CASE STUDY 5
Marketing strategy, Biovillage Programme, India
The Biovillage Programme, connected with mushroom growing in India, was initiated by the
M.S.Swaminathan Research Foundation. Its mission is to improve the livelihoods of villagers
in several localities in India. It offers new enterprises to bring new incomes, encourages the
need for cooperation among enterprises and training workshops to expand the knowledge
of the villagers in farming systems. Under this programme, a mushroom training and
demonstration centre is run by the local youth and this centre produces mushroom spawn
for the benet of the farmers. The villagers have beneted not only in terms of increased
incomes, but also through healthier diets as a result of consuming mushrooms.
The programme helps farmers in marketing their produce. Embedded in this marketing
strategy is the crucial concept that livelihood is not about money, but about empowerment.
The rural women in this programme have been given authority to create cooperative
societies. Through such empowerment, the women have been able to achieve things that
as individuals they would not have been able to. The programme has assisted villagers in
establishing market linkages with local markets or market in larger cities. This is a signicant
part of mushroom growing for livelihood, because an enterprise cannot increase villagers
livelihoods unless they are able to transform their produce into nancial returns. The formation
of cooperative societies brought about signicant advances in the villagers personal worth
and skills to manage small enterprises.
Some of the advantages resulting from a cooperative approach

Villagers become condent as individuals
in making decisions on all aspects of farming.
They are able to get credits and loans where an individual would have been denied.
There is a willingness to exchange knowledge, skills
and resources at the practical level.
When labour shortages occur, the villagers are willing to share the workload.
The marketing costs are shared.
The farmers are willing to look beyond competitiveness
in marketing to the common good.
They are able to make well informed decisions on the basis of shared knowledge.
As the number of cooperatives grow, more individuals become involved.
Under this programme mushroom growing has continued to be a popular enterprise as the
number of villagers has seen the possible increases in income that mushroom production
can bring. These successes enabled the programme to spread from one village to another.
Source: ACDI & SIDA
26
Social assets
People draw upon formal and
informal resources to help meet
their
livelihood
objectives,
including networks and support
from families, friends, organizations
and membership of groups, such as
mushroom growers associations.
These contacts collectively strengthen
the individual by helping them and
their communities access information
and resources including technical
information, basic training, sources
of mushroom spores, and marketing
outlets to sell their crop.
Cultural, social and organizational
issues are important for determining
the direct and indirect benets of
mushroom trade for different social
groups. As a result of the high
perishability of mushrooms, it can
be of great benet, for small-scale
cultivators selling their crop, to be
organized with other growers and
to share transport costs, market
contacts, etc. In addition, working
in collaboration with other growers
may enable cultivators to establish

local production, processing, or
packaging facilities to increase
harvest output or product shelflife i.e. a drying facility (See Case
Study 5).
Mushroom cultivation represents
a very suitable and empowering
income generating option for women
in particular, because it can be
combined with traditional domestic
duties and can be undertaken at
home. Several programmes related
to rural mushroom production have
given women the opportunity to
gain nancial independence, farming
skills and higher self-esteem.
Human assets
Human assets relate to the skills,
knowledge, ability to work and level
of health that people need to pursue
different livelihood strategies and to
achieve their objectives. Mushrooms
are not labour intensive and can
be undertaken as an additional
livelihood activity which ts around
other household or productive
tasks.
People
with
physical
disabilities are fully capable of
accomplishing all necessary tasks
in mushroom cultivation, even if
some modications in construction,
equipment and tasks are required.
People with mental disabilities
can also grow mushrooms because
several of the key tasks are repetitive
27
A sterilized composted substrate

once inoculated with spawn, can
be used for three harvests and then
recycled by incorporating it as an
organic mulch or fertilizer in other
horticultural or agricultural systems,
which can improve soil structure, or
it can be used as a nutritious fodder
for poultry.
and can be easily learned. Mushroom

cultivation can also be a feasible
livelihood activity for chronically
ill or weak people, who may benet
from working in a cooler, shaded
environment with minimal physical
exertion, in contrast to the more
arduous work input often associated
with other horticultural products.
Many societies have considerable
traditional knowledge and skills
relating to farming activities and the
management of natural resources,
but the cultivation of mushrooms is
a relatively new activity throughout
much of the rural developing world.
Qualities identied as being useful
for mushroom cultivators include
the ability to carry out operations
on time, be attentive to detail, be
vigilant about pest invasions, and for
marketing, excellent skills in public
relations.
Physical assets
Mushroom production for local
consumption and trade needs
a different level of equipment
and infrastructure than a small
commercial enterprise. Many of
the physical assets required to
undertake mushroom cultivation are
not exclusive items, but rather assets
which help meet livelihood needs
in general, including the transport
and communication infrastructure,
clean water, a source of energy, and
28
buildings for shelter and storage. The

more developed the infrastructure,
the easier it is to establish and
undertake mushroom cultivation.
Mushrooms are best cultivated
indoors in a dark, cool and sterilized
and enclosed building. This
enables the growing conditions to
be maintained most suitable for
mushrooms, in terms of temperature,
humidity,
uniform
ventilation
and substrate moisture levels.
Unwanted contaminants, moulds
and sunlight can also be kept away
from the crop. Any small room with
ventilation and a cement oor can
be used, and it should be possible
to close off the room to the outside
by shutting ventilation and doors.
The interior should be arranged so
that it is easy to clean at the end of
each cropping cycle. The mushroom
house should be well insulated
(by using, for example, bre glass
wool or expanded polystyrene) to
maintain a steady temperature, and
concrete or clay tiles are preferable
over corrugated metal for roong.
Small rooms can be made from
wooden poles with stretched sacking
covering the frame, and covering the
sacking with a wet cement and sand
mixture to produce a hard protective
skin.
As growing mushrooms can
attract ies, there are advantages of
locating the cultivation area some
distance away from living spaces,

either at the other end of the house
or in a different building several
metres away. Nets placed over doors
and ventilation gaps allow air in but
keep the ies out. Ideally, double
entry doors reduce contamination
and escaping spores.
Rural small-scale mushroom
growing enterprises do not need
expensive equipment and some
equipment may be shared between
growers.
Additional equipment and tools used

can include:
a large metal drum or pot for
sterilizing the substrate in;
bags for growing;
brushes or soft cloths for cleaning
mushrooms;
tables to place growing bags on;
nets to screen rooms and
buildings in order to keep flies
off the mushrooms;
cartons for harvested mushrooms.
29
FIGURE 11 Mushroom houses with walls built from oil palm leaves
It is likely that spores are purchased

from a nearby town or city, so
appropriate access and transport
facilities are important. Transport
infrastructure is also of importance
when selling mushrooms because
of their perishable qualities.
Consequently, in areas where the
infrastructure is weak it may be
benecial for producers to process
the product (by pickling, drying,
etc.) to overcome these constraints.
Financial assets
Mushroom cultivation is attractive
for the resource-poor for two
reasons. Firstly, because mushroom
cultivation can be done on any
scale, the initial nancial outlay to
establish a basic cultivation system
need not be very great, and substrate
materials are often free. An example
from Thailand illustrates the point:
a mushroom house large enough to
hold 1 000 mushroom bags can be
built for less than US$15, utilising the
materials available locally. Secondly,
compared to many agricultural
and horticultural crops, mushroom
production systems have a short
turn around; a harvestable crop can
be produced and sold within two to
30
four months, which is very helpful

for small-scale producers.
Summary
Mushroom cultivation can make a
valuable contribution to sustainable
livelihoods for both rural and
urban poor, because they are highly
compatible with other livelihood
activities, requiring minimal physical
and nancial inputs and resources,
to be undertaken successfully.
Furthermore, it represents an ideal
activity for older people, those in
poor health, and also people with
physical and mental disabilities.
Mushrooms can be cultivated on both
a small and large scale to allow for
personal consumption, provision of
a supplemental or principal income
source, or the start of a commercial
enterprise. Indeed, the basic
requirements centre on an identied
source for purchasing spores, access
to suitable substrate and the means
to sterilize it, some bags and a clean,
dark room to cultivate in. For people
interested in experimenting, the
range in types of mushrooms and
cultivation techniques can prove
challenging and gratifying.
Strategies for successful

and sustainable mushroom trade
Marketing channels
There are typically three principal
marketing routes for mushroom
growers:
The grower can sell directly to
the consumers either at the farm
gate or at local markets; however,
the ability to reach distant
markets is limited.
The grower can sell to an agent
who then sells the mushrooms
either to local or distant markets,
including exports.
The grower can belong to a
cooperative or another farm
organization, which offers easy
market linkages to both local and
distant markets, including export

markets.
In some countries certain varieties
of mushrooms are sold through
traders specializing in such varieties.
In Japan, for example, specialist
traders buy shiitake mushroom
(Lentinus edodes) at special bidding
markets and then distribute the
products to retailers for domestic
consumption or to trading rms for
export. In the Netherlands, the white
button mushroom Agaricus bisporus
is sold through auction at the market
place. The successful bidders are
wholesale agents or retailers. In
India, government bodies purchase
mushrooms from growers.
Marketing strategies
A successful marketing programme
means that growers increase their
income status, which in turn creates
condence in their ability to grow
mushrooms protably.
Steps to successful marketing
include:
Being aware of market demand
by talking to buyers about
31
Mushroom cultivation is a reliable

and effective way for resource poor
cultivators to grow nutritious food
in a short space of time. It also
provides an opportunity to generate
a highly tradable commodity, thereby
contributing to income generation.
This section gives some suggestions
as to how small-scale producers
might successfully identify buyers
and then supply them with consistent
and quality produce.
32
volume and prices.

Exploring various marketing
options for fresh mushrooms
depending on transport
infrastructure - selling directly
to local customers, local traders,
markets, intermediaries, regional
wholesalers, local restaurants,
shops or farmer cooperatives.
Adding value and increasing
the shelf-life of the mushrooms
by creating processed products,
including dried or pickled
mushrooms, sauces, teas, extracts,
etc.
Becoming organized and
teaming-up with other producers,
to bulk up on volume and the
variety of mushrooms, and attract
traders regularly to enable reliable
sales of the perishable produce.
Sharing knowledge and
experiences with other producers
and, if a problem or constraint
is consistent and widespread,
collectively source external
advice.
Reducing initial capital
investment by recycling pieces
of equipment and sourcing
locally, and sharing costs through
informal or formal groupings.
Identifying existing markets and
trading routes, and identifying
any niches to be filled (for
example, organic mushrooms, fair
trade or cooperative produce).
Successful marketing strategies

differ according to region, transport
infrastructure, market accessibility
and consumer preferences. They
are different for fresh and dried
mushrooms, and are inuenced
by the species (see Case Study 6).
For example, locally-grown oyster
mushrooms have an advantage
over imported ones because of their
very limited shelf-life and their
fragility, making it difcult to ship
them easily. Similarly, mushrooms
for fresh use tend to be grown near
urban consumers, while farmers
situated some distance away from
their consumer base, market their
product after processing.
Establishing a good relationship
with a buyer by delivering a reliable
quality and quantity of product is
fundamental. It is important to start
modestly and secure a buyer or small
network of buyers to whom one can
deliver a reliable supply.
The method of storage and
presentation of mushrooms at the
point of sale should be carefully
managed and labelling produce
fresh and grown under controlled
conditions is a helpful marketing
strategy. Unreliable claims printed
on the cartons relating to the
medicinal value of the mushrooms on
sale should be avoided; such claims
should be restricted to those species
of mushrooms where substantial
CASE STUDY 6
Product quality and market access
The distance from production to market is a crucial factor in trading mushrooms. There are
many roadside markets in Malawi which are close to the forest areas where wild fungi are
harvested and also cultivated.
The most important thing is to get the fungi as quickly as possible from the forest to the
stall. However, because of the perishable nature of mushrooms, sellers are forced either
to sell their unsold fresh produce at the end of the day for a low price, or dry it before it
perishes. As such, preserving mushrooms in brine is an important feature of trade and
allows for larger quantities to be offered for sale.
Source: FAO. 2004. Wild edible fungi, a global over view of their use and importance to people,
by E. Boa, Non-Wood Forest Products, No.17, Rome.
clinical data are available on their

bioactive compounds.
Processing
Mushrooms are usually enjoyed
fresh, but this can be problematic as
most species should be consumed
within three to four days of harvesting
in order to avoid spoilage. Where
infrastructure permits, harvesting
and immediately selling to an end
consumer, local market or regional
wholesaler on the same day ensures
a better price. In larger enterprises,
cold rooms can be used to store
the mushrooms before they are
sent to market. Optimum storage
temperature varies between 5 and
8 C.
Processing can assist marketing,

by extending shelf-life for smallscale producers until they need to
sell their product, and in some cases
adding value. Some infrastructural
investment may be needed to
undertake processing effectively and,
once processed, mushrooms need to
be packaged and stored carefully.
Mushrooms may be frozen
and placed in airtight containers;
however, unprocessed mushrooms
take up a lot of room and this can
be a costly way of preserving them.
Mushrooms are also suitable for
drying, enabling them to be stored for
long periods without deteriorating;
this can be done using solar drying.
They can also be pickled in brine.
33
The roadside sellers are aware that customers will pay more for species that are fresh
and presented in an attractive manner. They clean fruiting bodies and select the best to
be placed at the top of piles on their stalls; some collectors try to hide mushrooms infested
with insects at the bottom of trays, but such tricks rarely go undetected for long.
Organization
Good organization helps mushroom
cultivators in several ways:
within communities, and social

networks and organizations can help
manage risks (see Case Study 7).
improving product quality

(including grading), quantity
(including consistent quantities),
and diversification;
providing more cost-effective
transportation and overcoming
large distances to the point of
sale;
accessing market information and
acting upon market intelligence,
thereby increasing the ability to
negotiate with other actors in the
market chain;
promoting the product,
e.g. attendance at fairs;
enabling cultivators to
collectively offer sufficient
produce to interest new buyers
or to negotiate an improved
relationship with existing buyers.
Accessing market information

Market information can be varied,
relating to the quantity, quality and
price characteristics of particular
products in different markets, and is
essential for entering new markets and
keeping market share. Information
alone, however, is not sufcient, and
mushroom cultivators also need to
have the capacity to respond to the
information. Information scarcity is
often less of a problem if mushrooms
are in high demand, and information
can be less of a barrier for mushrooms
sold at a local or regional level. Where
cultivators are located in remote
areas, intermediaries are often the
only source of information between
producers and markets.
The ability of individuals or a

community to organize itself for
trade is inuenced by a number of
factors including social cohesion
(affected by the ethnic and religious
composition of the community),
the existence of other community
organizations, and the presence
of charismatic individuals able to
motivate people to action. Initial
sources of external support can help
establish or strengthen organization
34
Education, business skills

and a willingness to take risks
Education is accepted as an
important factor in determining
peoples capacity to engage in
income-generating activities, and
it can have a signicant impact on
successful mushroom cultivation.
For trading beyond a very local
level, basic bookkeeping and
numeracy skills are often required.
Personal characteristics, such as selfcondence, a willingness and ability
CASE STUDY 7
The magic touch of a local entrepreneur

farmer organization and empowerment through
mushroom cultivation, Assam, India.
Organizing farmers has proved a tough challenge in Northeast Indias political economy,
but Pranjal Baruah and the NGO Ashoka work through the medium of mushroom
cultivation to organize farmers. Mushroom cultivation systems have been developed to
strengthen farmer control over harvesting and sale, and the establishment of a mushroom
farmers network has enabled price and quality to be standardized. Pranjal established
a mushroom lab to provide a continuous supply of quality spawns at low cost, and the
farmer network offers training and a buy-back guarantee as an incentive for farmers, the
landless poor, and the unemployed to get involved.
Farmers in the northeast are relatively new to the market economy. The potential of
mushroom cultivation to lift economic conditions in the northeast has long been recognized
because of its easy technology, low investment needed, and quick returns from cultivation;
moreover, the crop is not yet tied to territorial middlemen. However, there had been
little effort to enable the industry to ourish: spores were not readily available and cost
too much to be viable; technical and information resources were sparse; research and
development was lacking; and marketing was negligible.
Starting in Assam, Pranjal rst identied the oyster mushroom as the most suitable variety
and established a spawn laboratory. In order to stimulate consumer demand, he began a
mushroom awareness drive, promoting mushroom eating at fairs, providing free samples,
developing innovative recipes, making pickles, face packs, powders, and more.
There were few farmers growing mushrooms six years ago, but following recruitment
and training, he has reached over 5 000 growers, and resulted in some 300 mediumsized mushroom farms across Assam that regularly produce an average of 500 kg of
mushrooms in a season. This gure does not include the smaller-scale farmers, home
growers, and others who have been trained, but buy their spawns elsewhere.
Current intentions are to develop advanced training for trainers and larger growers, and
have these entrepreneurs bridge the gap between the lab and the small growers. In
addition to individual entrepreneurs, Pranjal is working with mushroom groups, ranging
from women who grow mushrooms collectively in villages to more unconventional groups
like prisoners in jails.
Pranjal has spent the last eight years learning about the mushroom trade and setting up
systems to address its various facets and challenges. Known as the Mushroom Man of
Assam, his determination and business acumen has seen his venture grow tenfold in just
eight years. Pranjal knows that sticking to mushrooms and making sure his farmers are in
control may be the best chance for farmers to organize in the northeast.
Source: Ashoka website. 2008.

http://www.ashoka.org/node/2584
35
to experiment and take risks, and in

particular, attention to detail, are all
useful qualities amongst mushroom
cultivators.
Diversication options
In the case of mushroom cultivation,
growers could diversify from growing
edible mushrooms to producing
mushrooms with medicinal values.
This is a logical step to take since
the basic skills required in growing
medicinal mushrooms are the same as
those for growing edible mushrooms,
although the specic cultivation
requirements may differ. Another
diversication option would be to
use the spent mushroom substrate
as organic mulch in growing other
horticultural crops, e.g. vegetables.
This would result in not only
diversication for securing additional
income but also in recycling the
organic waste created from mushroom
cultivation. The recycling process is
also an environmentally friendly way
of farming.
Sustainable mushroom trade
A great benet of mushroom
cultivation is that it is a combinable
and complementary activity, which
is only part-time and will form one
component of a livelihood strategy.
As such, it helps reduce risk, and
creates opportunities for increased
food security and a level of income
36
generation, as determined by the

producer.
The following list summarizes
some main factors which contribute
to the sustainability of mushroom
trade, and strengthens its contribution
to livelihood security:
A good understanding of the
mushroom cultivation, whether
based on local knowledge or acquired
through external support, allows
cultivators to provide consistent and
predictable quantities and qualities of
mushrooms, thereby attracting buyers
more easily.
Effective communication and good
relationships between suppliers,
growers and buyers are important to
ensure effective information ows
about sources or spores, substrate,
other equipment, yields, crop quality
etc.
Identication of a reliable level of
market demand. Most agricultural,
horticultural, and non-wood forest
product market chains are demand
driven, and establishing new chains
can be a challenge. The general
level of market development in areas
where mushrooms are promoted is
an important factor determining their
market potential.
Ability to innovate, by introducing
Length of marketing chain can

inuence resilience, which may be
greatest for shorter chains.
High levels of transparency, both
in setting prices and in dening the
rules of trade, is often linked to the
concentration of market power and
good producer organizations may help
overcome this. The price received by
growers should reect production
costs, including their labour, but these
are often difcult to dene because
local wage rates can vary by season.
Organization can help producers

and processors to be more resilient to
external shocks, and markets may also
be made accessible by community
organization. A cooperative may be
formed for marketing mushrooms
produced by small villagers as well
as relatively large growers. Through
collective pooling of their resources
and crop, cultivators are better
able to create a sustainable ow of
mushrooms to supply the market.
Members can split the transport costs,
and the cost burden to the individual
farmer is decreased. The cooperative
can also be used to train members
and can assist in empowering poorer
growers in the community, including
women.
37
new techniques and/or varieties is

important to the sustainability of
trade. External actors, whether NGOs
or entrepreneurs, are particularly
important in supporting innovations
which can be vital to maintain trade.
Various
types
of
supporting
services have the potential to
improve conditions for smallscale mushroom growers and other
producers, processors, farmers and
traders. Some of these interventions
are low level and practical, easily
delivered by extension organizations
undertaking project-based work with
communities and small enterprises.
Others are more over-reaching,
including policy recommendations,
and therefore rely on continued
advocacy work by local, regional
and national organizations. The
two approaches are not mutually
exclusive but will likely involve
working with different people and
over different time scales.
Support for community level
mushroom cultivation can come from
state or municipal governments, the
private sector and, very frequently,
NGOs. Successful interventions
can have positive knock-on effects
for other sectors, and often small
changes result in large outcomes.
Hence, direct assistance does not
need to be about large nancial
investment, but rather it should
encourage sustainable development
based on local activities. Capacity

building,
increasing
technical
skills, encouraging innovation and
resourcefulness, can all guide smallscale producers into the business
world.
Public policy
The fundamental prerequisites for
enabling small-scale producers to
improve their livelihoods through
agricultural,
horticultural
and
small business activities are public
goods, such as roads, electricity,
telecommunications, rural markets
and other infrastructure. Public
investments therefore have an
impact on peoples capabilities to
carry out activities, and investment
in rural education, health, transport
and communication infrastructure,
and skills development, will impact
on individual capabilities. As
their capabilities increase, so does
efciency, while costs, risks and
vulnerability reduce.
Some of the interventions on
behalf of the government which
can support successful mushroom
cultivation activities at the policy
level include:
39
Supporting services to help promote

mushrooms as a source of livelihood
implementing rural livelihood

support policies which cut across
a traditionally narrow focus on
one sector (such as agriculture,
or livestock, or forestry), and
instead support rural farmers to
implement diversified livelihood
strategies;
developing specific policies to
help promote trade, branding,
food standards, etc. in
horticultural products and, in
particular, mushrooms;
developing incentives for lending
institutions to give credit to small
or community run businesses, and
make credit provision accessible
to the rural poor and small-scale
entrepreneurs.
Technical support and training
in cultivation and processing
A level of technical guidance and
support will be benecial to most
mushroom growers, particularly in the
initial stages of cultivation, as many
of the technical terms and procedures
relating to mushroom cultivation may
be unfamiliar to potential growers.
Growers need to be familiar with
fungi life cycles, and the importance
of hygiene and sterilization in
developing a successful growing
system. Support may be required
to improve cultivation techniques,
access to appropriate varieties of
spores, and post-harvest care, etc.
40
The most effective way to impart

skills to the potential mushroom
growers is to teach the fundamental
aspects of the mushroom farming
system and to provide hands-on
training on site. Although requiring
good planning and coordination, a
very positive and practical way of
providing this training is through
Farmer Field Schools (FFSs). These
provide an opportunity for learningby-doing, based on the principles
of non-formal education, with
extension workers or trained farmers
facilitating the learning process by
encouraging farmers to discover
key agro-ecological concepts and
develop management skills through
self-discovery activities practised in
the eld.
An alternative approach to
training includes a study of
market opportunities followed by
community skills assessment and the
provision of training on site, bringing
trainers to the community rather than
sending villagers to a training centre.
This also allows other members of
the family or community to benet,
learn the relevant skills, and become
involved in the cultivation process.
Participation at national and
international
trade
fairs
can
provide an opportunity to exchange
information about overcoming
challenges and improving cultivation
and processing techniques, etc.
Market information
External assistance can help establish
links and contacts for information on
trends in product price, quantity and
quality, understanding how market
chains are structured and function,
why similar mushroom cultivation
initiatives may have failed or been
successful. Additional training and
support can then enable cultivators
to use this information to their
advantage.
Financial services
Fortunately small-scale mushroom
cultivation
does
not
require
signicant nancial assets to
establish an enterprise. Cash, savings
and access to credit or grants are
seldom essential to initiate small-
scale cultivation systems, sufcient

to provide a nutritious source of
food and reliable source of instant
cash. Financial resources will
however become more important
as the size of an enterprise scalesup, or if cultivators want to explore
adding value through processing
and consider investment in drying
equipment, or secure specialist
containers to package and transport
products further to more distant
markets.
The types of credit available
vary between countries. Central
and local governments and private
organizations are normally good
sources of credit for establishing
farming business. Farmers will raise
cash from farm gate sales or from
agents or cooperatives marketing
their produce. Cooperatives are often
in a better position to offer credit
to rural farmers than individuals or
nancial institutions.
External funding can be used
to provide more efcient or high
technological processing equipment,
facilitate information and exchange
visits, and provide training to expand
cultivation skills.
Organizational options
Organization between cultivators
to facilitate knowledge exchange,
reduce vulnerability to shocks, and
increase capacity to cultivate through
41
Business and
entrepreneurial skills
Entrepreneurial skills are required
if growers intend their cultivation
activities to go beyond subsistence
and local trade, and wish to develop
a small business. These may include
basic bookkeeping skills, planning
and administration, management
supplies of materials (sterilization
equipment, and appropriate and
timely quantities of substrate
and spores), management and
coordination of packaging and
transport, and negotiation skills and
marketing.
shared investment in equipment,

helps reduce the vulnerability
of individuals. If producers are
specically interested in trading
mushrooms, organization can also
help achieve a consistent, better
quality and larger volume of supply,
and collective or shared transport
costs can help overcome the
challenges of trading a perishable
good.
Company-community partnership
can take various forms including
collaboration with companies or
organizations which provide credit
and technology. For example, a
partnership arrangement may exist
between a mushroom wholesaler
and a number of smaller cultivation
units who supply the wholesaler in
return for technical and nancial
assistance.
Role of advisor
In conclusion, the following steps
may be considered when planning
a programme of assistance to rural
farmers and villagers in mushroom
growing:
selecting the mushroom varieties
that are appropriate to the
location of the village and market
demand;
42
training government and private

sector extension personnel in
good agricultural practices;
training farmers and villagers in
their localities;
setting up a pilot demonstration
farm in the village;
providing access to spawn and
basic equipment required for
growing mushrooms;
conducting field days on practical
methods of growing mushrooms
for the benefit of potential
mushroom growers in the
villages;
providing advice on mushrooms
marketing and obtaining market
links to local and distant markets;
assisting in setting up
cooperatives or producer groups
for the benefit of all the villagers
in accessing finance, continuing
education to improve farming
skills and obtaining market links
to local and distant markets.
Opportunities
Mushrooms can play an important
role contributing to the livelihoods
of rural and peri-urban dwellers,
through food security and income
generation. Mushrooms can make
a valuable dietary addition through
protein and various micronutrients
and, coupled with their medicinal
properties, mushroom cultivation
can represent a valuable small-scale
enterprise option.
Mushrooms can be successfully
grown without access to land,
and can provide a regular income
throughout the year. Growing
mushrooms also helps avoid some
of the challenges facing collectors
of wild fungi, including species
identication, obtaining access and
permits for collecting, and practicing
sustainable harvest. Cultivation is
also independent of weather, and
can recycle agricultural by-products
as composted substrate which, in
turn, can be used as organic mulch
in growing other horticultural crops,
including vegetables.
Mushroom cultivation is highly
combinable with a variety of
other traditional agricultural and
domestic activities, and can make a

particularly important contribution
to the livelihoods of the disabled,
of women and the landless poor
who, with appropriate training and
access to inputs, can increase their
independence and self-esteem through
income generation.
However, any interventions to
promote livelihood activities should be
carefully planned, and it is important
at the outset to agree with potential
mushroom
growers:
cultivation
objectives and the skills, assets and
resources available, as well as to
identify what market opportunities
exist, should they wish to trade their
harvested crop. Successful mushroom
cultivation for trade requires a good
level of individual or collective
organization, and although mushroom
cultivation can be a viable small-scale
business, any investment in a growing
scheme can be risky.
Cooperatives and community
groups can collaborate in set-up and
production costs, harvesting and
marketing. Working in joint ventures
or partnerships with regional agroindustries, universities or wholesalers
can help reduce vulnerability and
43
Opportunities and challenges
risk for small-scale producers, and

provide access to training and other
forms of support.
Challenges
Establishing larger scale mushroom
cultivation systems can be more
labour and management intensive.
All production systems, to some
extent, are vulnerable to sporadic
yields, invasions of weed fungi,
insect pests, and unreliable market
prices for traded goods. Moving
from cultivating mushrooms for
subsistence use to commercial
production and marketing can be
quite challenging to local growers.
One of the most important aspects of
growing mushrooms for commercial
purposes is the ability to maintain
a continuous supply for chosen
market outlets, and if the mushroom
enterprise is one of many livelihood
activities, producers need to become
multi-skilled to manage several
enterprises successfully.
The initial challenges which
mushroom growers have to face
include determining the most suitable
mushroom to grow and identifying a
spawn supplier, organizing available
resources to develop a growing
system, and assessing requirements
for supplying different marketing
outlets. In spite of these, starting
with home production is an advisable
approach.
44
Some mushrooms have been given

bad press because of poisonings,
which fortunately are generally rare
and have been associated with events,
including: young children collecting
indiscriminately and eating raw
mushrooms; immigrants arriving
in a new country and incorrectly
identifying a local species that turns
out to be poisonous; food shortages
and economic hardship forcing
people to hunt for food; and different
physiological responses to an edible
fungus. Other health risks can include
allergies to different mushroom
spores.
Mushrooms have not often been
actively promoted in the past by
agricultural ministries of developing
countries. Various reasons have been
cited for this neglect, including: a lack
of technical capacity in production
techniques with poorly equipped
government supported advisory
services resulting in interested
farmers having to seek technology
on their own; comparatively few
studies on tropical mushrooms; and
a lack of technical skills to produce
spawn with suitable strains often hard
to nd. The market can present an
additional constraint in some regions
as the prices of mushrooms are out of
the range of most local consumers and
unable to compete with other protein
sources like beef, beans or eggs for a
place in the average family diet.
mushroom cultivation has enormous

potential to improve food security
and income generation, which in turn
can help boost rural and peri-urban
economic growth.
In conclusion, many of the

challenges which face mushroom
cultivation activities are not
uncommon to other challenges still
faced by small-scale rural producers.
As a livelihood diversication option,
45
Selected further reading

Aletor, V. A. 1995. Compositional studies on edible tropical species of
mushrooms. Food chemistry, 54(3), 265-268.
Braun, A.R., Thiele, G. & Fernndez, M. 2000. Farmer Field Schools

and Local Agricultural Research Committees: Complementary Platforms
for Integrated Decision-Making in Sustainable Agriculture, Agricultural
Research and Extension Network Paper 105, Overseas Development Institute,
London.
Brett, A., Cox, D. R. S., Trim, D. S. & Simmons, R..1995. Producing Solar
Dried Fruit and Vegetables for Micro- and Small-Scale Rural Enterprise
Development: A Series of Practical Guides, Natural Resources Institute
(NRI).
Chandra, A. 1989. Elseviers dictionary of edible mushrooms. Botanical and
common names in various languages of the world, Elsevier, Amsterdam.
Chang, S.T. 1999. World production of cultivated edible and medicinal
mushrooms in 1997 with emphasis on Lentinus edodes in China,
International Journal of Medicinal Mushrooms, 1: 291300.
Chang, S. T. & Mshigeni, K.E.1997. Mushroom production in Africa:
Prospects, Discovery and innovation, vol. 9, (3/4). 127-129.
Chang, S.T. & Quimio, T. 1982. (Eds.) Tropical mushrooms, biological
nature and cultivation methods, The Chinese University of Hong Kong,
Hong Kong.
47
Beetz, A. & Kustudia, M. 2004. Mushroom cultivation and marketing,

Horticulture Production Guide, ATTRA Publication IP 087.
FAO. 2004. Wild edible fungi, a global overview of their use and importance
to people, by E. Boa, Non-Wood Forest Products No. 17, Rome.
FAO. 2000. Mushroom production training for disabled people: a progress
report, Sustainable Development Department, Rome.
FAO. 1990. Technical Guidelines for Mushroom Growing in the Tropics,
by T.H. Quimio, S.T. Chang & D.J. Royse, Rome.
FAO. 1985. Manual on mushroom cultivation, Rome.
FAO. 1983. Growing mushrooms. Oyster mushroom, jews ear mushroom,
straw mushroom, Regional office for Asia and Pacific, Bangkok.
Flegg, P., Spencer, D.M. & Wood, D.A. 1985. (Eds.) The biology and
technology of the cultivated mushroom, John Wiley and Sons.
Food Chain.1998. Cultivation of the Oyster Mushroom in Traditional Brick
Pots, No. 23.
Food Chain. 1995. A Mouldy Old Business, No 15.
Fuller, B., & Prommer, I. 2000. (Eds) Population-DevelopmentEnvironment in Namibia, background Readings. Interim Report, International
Institute for Applied Systems Analysis.
Hall, I., Zambonelli, A. & Primavera, E. 1998. Ectomycorrhizal fungi with
edible fruiting bodies 3, Tuber magnatum, Tuberaceae, Economic Botany,
52(2): 192200.
Hanko J. 2001. Mushroom cultivation for people with disabilities
a training manual, Regional Office for Asia and the Pacific, Bangkok.
Hobbs, C. 1995. Medicinal Mushrooms: An exploration of Traditional,
Healing and Culture, Botanica Press, Santa Cruz.
48
Smith, J.E., Rowan, N.J. & Sullivan, R. 2002. Medicinal Mushrooms:

Their therapeutic properties and current medical usage with special emphasis
on cancer treatments, University of Strathclyde and Cancer Research UK.
Marshall, E., Schreckenberg, K., & Newton, A. 2006. Commercialization

of non-timber forest products in Mexico and Bolivia: factors inuencing
success. Research Conclusions and Policy Recommendations for Decisionmakers, UNEP-WCMC, Cambridge.
Mshigeni, K.E. & Chang, S.T. (Eds). 2000. A guide to successful mushroom
farming: with emphasis on technologies appropriate and accessible to
Africas rural and peri-urban communities, UNDP/UNOPS regional project
RAF/99/021, University of Namibia, Windhoek.
Noble. N. 2005. Mushroom Growing a practical guide,Technical Brief,
Practical Action.
Pottebaum, D. A. 1987. Mushroom Cultivation in Thailand, Peace Corps.
Oei, P. 1991. Manual on mushroom cultivation: techniques, species and
opportunities for the commercial application in developing countries, Tool
Publications, Amsterdam.
Quero Cruz, R. 2007. Manual Para Comunidades Forestales. Produccin
De Hongos Comestibles (Pleurotus Ostreatus), Oaxaca. (in print)
Sergeeva, M. 2000. Fungi, 250 species of edible, poisonous and medicinal
fungi, Culture and Traditions, Moscow.
Stamets P. 2002. Growing gourmet and medicinal mushrooms, Ten Speed
Press.
Stamets, P. & Chilton, J. S. 1983. The mushroom cultivator: a practical
guide to growing mushrooms at home, Olympia Agarikon, Washington D.C.
49
Longvah, T., Deosthale, Y.G.1998. Compositional and nutritive studies on

edible mushroom from Northeast India, Food chemistry, 63 (3) 331-334.
Susuki, S. & Ohshima, S. 1974. Influence of shiitake Lentinus edodes on

human serum cholesterol, Annual Report of National Institute of Nutrition 25,
89-94.
Tiffin, J. 1998. Mushroom production in Zimbabwe: A practical manual,
Practical Action.
Wesonga, J. M., Losenge, T., Ndungu, C. K., Ngamau, K., Ombwara,
F. K., Agong, S. G., Fricke, A., Hau, B. & Sttzel, H. 2002. Proceedings
of the horticulture seminar on sustainable horticultural production in the
tropics, October 3rd to 6th 2001, Jomo Kenyatta University of Agriculture
and Technology, Kenya.
Zhang, G. 1999. Illustration for China popular edible mushroom,
China Scientific Book Services, Beijing.
50
Sources of further information

and support
Post-harvest handling and processing of mushrooms, plus the cookbook section

contains some mushroom-based recipes.
National Sustainable Agriculture Information Service (ATTRA)
http://attra.ncat.org/new_pubs/attra-pub/mushroom.html?id=other
International Mushroom Society

2306 Phaholyothin Road, Bangkhen, Bangkok 10900, Thailand
Tel: +662 579 4418
Fax: +662 561 2591
The organization provides study tours of mushroom farms, on job training,
provides expertise and equipment and prepares project proposals.
International Mushroom Society of the Tropics

c/o Department of Biology
The Chinese University of Hong Kong
Tel: +852 609 6286
Fax: +852 603 5646
51
Food and Agriculture Organization of the United Nations (FAO)

Information Network on Post-Harvest Operations (InPho)
www.fao.org/inpho
Ghana Export Promotion Council

P O Box M146
Accra
Ghana
The Ghana Export Promotion Council in collaboration with the Food Research
Institute has been driving Ghana to become a major exporter. They set up the
Natural Mushroom Development Project (NMDP) which has established a
pure cultivation bank and involved in the production of pure spawn and runs
training courses for commercial growers.
Scientific and Industrial Research and Development Centre (SIRDC)

P.O. Box 6640, Harare, Zimbabwe
Tel: +263 4 860321/9
Fax: +263 4 860350/1
info@sirdc.ac.zw
http://www.sirdc.ac.zw/
The Biotechnology Research Institute (BRI) of the Scientic and Industrial
Research and Development Centre (SIRDC) produces and supplies high quality
mushroom spawn in Zimbabwe. BRI also provides the supporting services
for mushroom growing, e.g. training and consultancy. At the moment, oyster
mushroom spawn (Pleurotus sajor-caju and P. ostreatus) is being produced.
52
Federal Institute of Industrial Research (FIIRO), Oshodi, Nigeria

P.M.B. 21023, Ikeja, Lagos, Nigeria
Fax: 234 1 4525880, Tel: 234 1 8947094
There are a number of commercial spawn producers around the world, but
sustainable mushroom cultivation relies on the identication of a local reliable
manufacturer of quality spawn. Information regarding these spawn suppliers
can be obtained from the mushroom grower associations in different countries,
but a useful starting point, if no contacts are known, are the following two
international societies:
International Society for Mushroom Science

PO Box 11171, South Africa
secretary@isms.biz
www.isms.biz
World Society for Mushroom Biology and Mushroom Products
http://www.worldmushroomsociety.com
53
info@fiiro-ng.org
http://www.fiiro-ng.org/mushroom-production.htm
Notes
THIS BOOKLET HIGHLIGHTS THE MANY OPPORTUNITIES TO, AND

BENEFITS OF, INCREASING FOOD AND INCOME SECURITY THROUGH
INCORPORATING MUSHROOM CULTIVATION INTO LIVELIHOODS
STRATEGIES. Mushrooms are fast yielding, provide for nutritious
food and can provide a source of income. Cultivation does not
require any signicant capital investment or access to land, as
mushrooms can be grown on substrate prepared from any clean
agricultural waste material. It can be carried out on a part-time
basis, requires little maintenance and is a viable and attractive
activity for rural, peri-urban and urban dwellers, in particular
women and people with disabilities. Through the provision of
income and improved nutrition, successful cultivation and trade
in mushrooms can strengthen livelihood assets, which not only
reduce vulnerability to shocks, but enhance an individuals
or a communitys capacity to act upon other economic
opportunities.
This booklet addresses what to do and how to promote sustainable
development of mushroom cultivation for the benet of the poor.
It is aimed at people and organizations providing advisory,
business and technical support services.
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Make Money by Growing Mushroom

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FAO Diversication booklet 7

Diversication booklet number 7

Rural Infrastructure and Agro-Industries Division

The views expressed in this publication are those of the author(s)

The designations employed and the presentation of material in

All rights reserved. Reproduction and dissemination of material in

Mushrooms and sustainable livelihoods

Essentials of mushroom cultivation

Assets required for mushroom cultivation

Strategies for successful and sustainable mushroom trade 31

Support services to help promote mushrooms

Opportunities and Challenges

Selected further reading

Make money by growing mushrooms

The purpose of the FAO Diversication booklets is to raise awareness and

each booklet identies additional sources of information, technical support and

Gratitude is owed to Divine N. Njie, Agro-industries Ofcer and Alexandra

Acknowledgements for the series

Make money by growing mushrooms

Make money by growing mushrooms

There are hundreds of identied

material, and mushrooms can be

increasing food and income security

Make money by growing mushrooms

Mushroom cultivation can directly

FIGURE 1 A comparison of the nutritional index (essential amino acids,

Mushrooms: between 6 and 31

Mushrooms are a good source of

FIGURE 2 Production of bioactive compounds from mushrooms

effects. Mushrooms represent a vast

Make money by growing mushrooms

The medicinal properties of

A community mushrooming business in Tanzania

A community mushrooming business in Tanzania

Income from mushrooms can supplement cash ow, providing either:

as lling substrates in containers

Make money by growing mushrooms

Opportunities for the disabled

People with disabilities can do almost everything

The trainees gained self-satisfaction and self-esteem,

Trainees with mental disabilities demonstrated

Many trainees became trainers.

Life cycle of a mushroom

Make money by growing mushrooms

Fungi come in many shapes, sizes

FIGURE 3 Life cycle of a mushroom

In the right conditions, a

Source: Adapted from geocities.com by Fabio Ricci.

suitable organic matter to sustain

The majority of wild edible

3 Pathogenic or parasitic, plant

Essentially, mushroom species can be

Utilising water hyacinth as mushroom substrate

Make money by growing mushrooms

from a wider catchment and

saprobic species. Some mushrooms

mycorrhizae that then infect the roots,

BOX 1 Key mushroom species and their corresponding cultivation medium

Straw (Volvariella), Oyster (Pleurotus),

Oyster (Pleurotus), Common (Agaricus),

Oyster (Pleurotus), Shiitake (Lentinus)

Shiitake (Lentinus), Oyster (Pleurotus), Lions Head